Upgraded Kongbul (Spicy Stir-fried Bean Sprouts)
Beyond Baek Jong-won’s Recipe: ‘Impressive’ Spicy Stir-fried Bean Sprouts Made with a Special Twist
Based on Baek Jong-won’s YouTube recipe, this ‘Upgraded Kongbul’ features a sauce ratio adjusted to my personal taste, creating a deeper and richer flavor. Its simple preparation makes it visually appealing, perfect for entertaining guests or as a satisfying dinner. This one dish is all you need for a hearty and delicious meal!
Main Ingredients- 300g thinly sliced pork belly (Daepae Samgyeop-sal)
- 350g bean sprouts
- 1/2 onion
- 1 stalk green onion
- 4 perilla leaves (Kkaennip)
Sauce- 2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Soy sauce
- 4 Tbsp Cooking wine (Mirin or similar)
- 2 Tbsp Brown sugar
- 1 Tbsp Plum extract (Maesil-cheong)
- 2 Tbsp Minced garlic
- 1/2 Tbsp Toasted sesame seeds
- 1/2 Tbsp Seasoned salt (Mat-so-geum)
- A pinch of black pepper
- 2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Soy sauce
- 4 Tbsp Cooking wine (Mirin or similar)
- 2 Tbsp Brown sugar
- 1 Tbsp Plum extract (Maesil-cheong)
- 2 Tbsp Minced garlic
- 1/2 Tbsp Toasted sesame seeds
- 1/2 Tbsp Seasoned salt (Mat-so-geum)
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare the vegetables. Thinly slice the onion. Cut the green onion lengthwise in half, then chop it into large pieces. Slice the perilla leaves into bite-sized pieces and gently separate them so they don’t clump together when cooking.
Step 2
In a bowl, combine all the sauce ingredients: Gochugaru, Gochujang, soy sauce, cooking wine, brown sugar, plum extract, minced garlic, sesame seeds, seasoned salt, and black pepper. Mix them well to create a smooth sauce, ensuring there are no lumps.
Step 3
Rinse the bean sprouts under running water until clean. Drain them thoroughly in a colander and set aside.
Step 4
In a wide pan, spread the drained bean sprouts evenly across the bottom. They will wilt down as they cook, so it’s good to use a generous amount.
Step 5
Arrange the thinly sliced pork belly evenly over the bean sprouts, making sure not to overlap the slices. Spreading the meat thinly will help it cook faster and absorb the sauce better.
Step 6
Now, place the prepared vegetables—onion, green onion, and perilla leaves—on top of the meat. The colorful vegetables will make the dish look even more appealing.
Step 7
Pour the pre-mixed sauce evenly over all the ingredients in the pan. With the ingredients prepped and the sauce made, you’re almost done with the cooking process!
Step 8
Now it’s time to cook. The bean sprouts and vegetables will release plenty of moisture, so there’s no need to add water initially. However, be careful not to let it burn by cooking over medium-low heat. After about 3 minutes, the bean sprouts will start releasing liquid and cooking. At this point, stir everything together gently to ensure the sauce coats all the ingredients evenly.
Step 9
After the first stir, continue to cook for another 3 minutes. You should see a good amount of liquid in the pan. Let it simmer for an additional 2 minutes to slightly reduce the sauce and allow the flavors to meld. Your incredibly simple yet delicious Kongbul is now ready to enjoy!
